Using a just large enough pot, warm the oil and the tomato achaar, together over a very low flame. leave on stove for about an hour and a half, hot but not even simmering. Stir occasionally so nothing sticks. Remove from heat and let sit for another hour until cool. strain off the pickle using a fine mesh strainer. You should be left with a bright red, pungent, mildly spicy and completely delicious oil.

Maple Lime Vinigrette

3 tbs lime juice

3 tbs champagne vinegar

4 tbs maple syrup

1 cup oil

a pinch of salt

Instructions:

Shake all of the ingredients together in a sealed container like a quart container.